Let’s talk about moderation.
This hash is my attempt at practicing moderation.
Since getting back from New York, I’ve been eating a lot more vegetables and a lot less bacon (turkey bacon doesn’t count). I mean, you saw what I was eating for two weeks, right? Moderation is not one of my strengths…
Let’s be real, I can only go so long without bacon. This hash was a compromise of sorts with myself: bacon is fine if it’s outnumbered by veggies and fruit. I might have broken the compromise when I cooked the veggies and fruit in bacon grease, but let’s not squabble over the details.
While I enjoyed this hash for breakfast, it can totally be served as a Thanksgiving side. Or enjoy it the day after as a filling breakfast, in which case I highly recommend throwing in some shredded turkey.
Bri will be sharing ideas for decorating your Thanksgiving table today, so be sure to visit her blog! Here’s the rest of our Thanksgiving menu:
- Fresh Creamed Corn with Bacon
- Twice-Baked Goat Cheese Sweet Potatoes
- Boursin Mashed Potatoes
- Sautéed Kale with Pine Nuts and Raisins
- Not Your Grandma’s Green Beans
- Pear, Pomegranate, Walnut and Gorgonzola Salad
- Goat Cheese with Roasted Garlic / Pumpkin Fluff Dip
- Cheesy Broccoli Quinoa Casserole
- 4 cups cubed butternut squash (frozen or fresh)
- 4 slices thick bacon
- 1 medium yellow onion, chopped
- 2 small to medium red apples, diced
- Salt and pepper
- Preheat the oven to 400 degrees.
- If using frozen squash, follow the package directions for thawing and drain any liquid. Spray a baking sheet with non-stick spray, then spread out squash evenly. Sprinkle squash with salt and pepper.
- Roast squash in the oven for 20-30 minutes, turning halfway through the cooking time.
- Meanwhile, place bacon in a cold cast iron skillet or frying pan. Turn up heat to medium. Once bacon begins to release from the pan, flip it with a tongs or forks and fry the other side until it also releases easily. Remove bacon from pan once it’s brown and cooked through. Place on a plate lined with paper towels to drain the fat.
- Add the onion and apple to the bacon grease. Cook for 10 minutes, until onion is translucent, stirring frequently.
- Once squash is done in the oven, add it to onions and apples. Crumble the bacon and add it to the pan.
- Let everything sit in the pan for a few minutes to get nice and brown on one side, then flip everything over and let it sit again. Season with salt and pepper to taste. Serve warm.